Elk Chimichangas!

Chimichangas!!!!  Fun to eat and fun to say as well.  They are traditionally served with refried beans, spanish rice and shredded lettuce with guacamole, but I like a simple grilled vegetable side so the chimis shine!

• 8 ounces elk steak from a tender cut.  This works with any other lean wild game.  
• Salt and pepper to taste, but lean towards heavier seasoning.
•  Cumin to taste.
• Smoked Paprika to taste if not cooking over wood or charcoal.
• 1/4 small yellow onion, thinly sliced.
• 1 clove garlic, finely minced.
• 1/4 cup sgredded asadero or other white cheese.
• 1 lime 
• Freshly chopped cilantro
• Mexican style crema

 Chimichangas are basically a fried burrito.  While not normally considered traditional Mexican food, it's more of a TexMex or border style dish, they are very popular.  But traditional or not they're delicious with a crispy flour tortilla exterior surrounding a hot and delicious filling!

Thinly slice or chop your steak, apply salt and pepper directly to your steak then bring your pan to medium high temperature then add steak and onions to pan.  Do not immediately stir the meat, let it sear long enough to get a little color and crust then stir and let sear again.  This requires a little patience but you'll be rewarded with great flavor.  When steak reaches rare add a generous sprinkling of cumin and smoked paprika, stir then taste then adjust seasoning as needed.  Add garlic, cook until garlic is fragrant and steak is medium rare then remove from heat and stir in freshly chopped cilantro.  Let mixture rest and cool just enough to handle, mix in shredded cheese then wrap tightly in a large flour tortilla.  Chimis are normally deep fried but I prefer to pan fry them in a little oil so they are not too greasy.  Cook in 350 degree oil until crispy then flip, cook until crispy again then remove to drain on paper towels.  Drizzle crema over chimichangas then squeeze a little fresh lime juice and enjoy!